Recipes / Lunch

Sun-dried Tomato Spinach Feta Bake - Lunch Version

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Sun-dried Tomato Spinach Feta Bake - Lunch Version

Kelly
The Cook
4 Servings
13 Ingredients
1 Comments

Doing Weight Watchers last year helped me come across a recipe similar to this Sun-dried Tomato Spinach Feta Bake. But decided to adapt it to our likings. By that I mean it needed to be hearty enough to satisfy both my boys. I hope you enjoy it as much as we have!

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4 Servings
13 Ingredients
1 Comments

Ingredients

  • 4 tablespoons Sun-Dried Tomatoes, Julienne
  • 1 tablespoon Olive Oil #1
  • 1 ¼ cups dice Onion
  • 1 ½ cups dice Bell Pepper, Red
  • 2 teaspoons mince Garlic, Cloves
  • 3 cups dice Zucchini
  • ¼ teaspoons Salt
  • ¼ teaspoons Red Pepper Flakes
  • 1 cup Spinach
  • 2 cups Cannellini (White) Beans, Canned
  • 1 cup Feta Cheese Crumbles
  • 4 cups dice Sandwich Bread, White
  • 2 tablespoons Olive Oil #2

Containers

Supplies

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Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Put tomatoes and enough hot water to cover the tomatoes in a bowl. Let stand until tomatoes are softened about 10 minutes.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Put tomatoes and enough hot water to cover the tomatoes in a bowl. Let stand until tomatoes are softened about 10 minutes.
  2. Drain and chop.
  3. Heat olive oil #1 in a large pan over medium heat.
  4. Add onion, bell pepper, garlic, zucchini, salt and red pepper flakes.
  5. Cook, stirring, until vegetables are crisp and tender about 8 minutes.
  6. Add spinach in batches and cook, stirring, until each batch is wilted about 3 minutes in all.
  7. Add beans, half of the indicated feta, and soaked, chopped tomatoes.
  8. Divide among 8×8 baking pans. Divide and spread bread and remaining feta over the top. Divide olive oil #2 and drizzle over the top.
  9. Bake at 375 degrees until hot about 25 minutes.

Categories

vegetarian, summer, spring, traditional, nut-free, winter, fall, egg-free, fish-free, shellfish-free

Categories

vegetarian, summer, spring, traditional, nut-free, winter, fall, egg-free, fish-free, shellfish-free

  1. I really loved the flavours in this recipe, but I wanted it to hold together more so that it is sliceable, so next time I’m going to try adding eggs to it. Still, it tastes great though.

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